13-Minute Meals: Cannellini-Stuffed Portobello Mushrooms


Recipe by Chef Suzanne.

4 -3to 4 inch Portobello caps

½ cup ricotta cheese

½ teaspoon salt

¼ teaspoon garlic powder

2 tablespoons fresh rosemary

¾ cup pasta sauce

1 -16 ounce can cannellini beans, rinsed and drained

½ cup chopped fresh spinach

1 cup shredded mozzarella cheese


Pre-heat broiler. Remove gills from undersides of mushroom using a spoon.  Discard gills.   Coat a baking sheet with cooking spray and place the caps, smooth side up.  Turn caps over and broil two minutes.


Combine ricotta, salt, garlic powder, spinach and rosemary, stir well. Spread 2 tablespoons cheese mixture in each cap.  Spoon 3 tablespoons pasta sauce over cheese mixture in each serving.  Divide beans among caps and sprinkle with remaining mozzarella.  Broil 3 minutes until cheese melts.